For any "continental" fisherman, well, who fishes in rivers like the Dnieper, the perch is a prickly, striped and malicious monster, moreover, clad in real armor made of small scales, which can only be cleaned by a court verdict. Swearing “so that you catch perches” sounds, if you know what it’s about, worse than “that you didn’t see the bite.”
Sea perches - sea basses (Sebastes), although also fish, are called perches rather out of habit, because they are similar in body shape to river minke whales. But in terms of anatomy and external features, sea bass are so different from river bass that they even belong to different orders and families of fish. Often sea bass are quite dangerous marine life, because of their sharp, and sometimes poisonous, fin spines. But cleaning the scales of sea bass is very easy.
About a hundred species of sea bass live all over the world - from cold waters to the equator. The size and weight of perch is varied, they are caught in a lot, and you can buy them almost anywhere, in frozen form.
For us, the most popular sea bass is Sebastes pinniger, the so-called orange (canary) perch. Also called - Canary (Orange) Rockfish. It is the carcasses of such a perch that are most often sold in the store.
The meat of such a perch is very tasty, suitable for almost any type of cooking: boiling, frying, stewing, smoking, etc. Sea bass in the oven it is combined with almost any side dishes. The most important thing is to carefully clean the carcasses, because. Perch fins are very spiny.
and gut. If perch with a head - cut off the head and throw it away. Carefully remove the black film that covers the internal cavity of the sea bass.
Step 1: prepare the ingredients.
First of all, turn on and preheat the oven to 180 degrees Celsius. Then we wash the sea bass fillet under cold running water, dry the fish with paper kitchen towels from excess moisture, put it on a cutting board and cut into layers, cubes or pieces of arbitrary shape. It is desirable that the thickness of the portions does not exceed 2 - 3 centimeters. After that, we shift the chopped fillet into a deep bowl, sprinkle it to taste with salt, black ground pepper and nutmeg. Mix everything thoroughly and leave the fish in this form for 12 - 15 minutes.
We don’t waste time in vain, we prepare the rest of the products that will be needed to prepare the dish. We peel the potatoes with onions, wash them under running water cold water, dry with paper towels, lay out in turn on a cutting board and chop.
We chop the potatoes in layers up to 2 - 3 millimeters thick. It is advisable to do this with the help of a kitchen grater - "Mandolin".
Cut the onion into rings or half rings up to 5 millimeters thick.
We cut off the paraffin crust from hard cheese, rub it on a medium or small ordinary grater and lay out the cuts on separate deep plates.
We also put mayonnaise and spices on the table, they will still come in handy.
Step 2: prepare the baked sea bass fillet.
Now we take a heat-resistant or non-stick baking dish, it is desirable that it be small, about 32 by 24 centimeters. We spread half of the chopped potatoes on its bottom. On top of it we put pieces of fish in an artistic mess, then onions, again potatoes, which we salt and pour over with a layer of mayonnaise. After that, sprinkle more raw dish cheese and optional spices.
Next, put the form in a preheated oven on the middle rack. Bake the sea bass fillet for 40 minutes. After the required time has elapsed, all the components of the dish will reach full readiness, we put kitchen gloves on our hands, we take out the form from oven and put on a cutting board, previously placed on the countertop.
Let the fragrant dish cool a little, divide it into portions with a kitchen spatula, put them on plates and serve.
Step 3: serve the baked sea bass fillet.
Baked sea bass fillet is served hot as a second course. If desired, before serving, each serving is sprinkled with fresh chopped dill, parsley, cilantro, green onions or supplemented with sour cream, as well as homemade cream. This fragrant, tasty and very healthy dish will fill you with energy and give you pleasant satiety. Enjoy delicious and simple food!
Bon Appetit!
A set of spices can be supplemented with such spices: white pepper, allspice, dried dill, lemongrass, savory, tarragon, peppermint, cumin or sage;
If desired, before baking, the fish can be marinated in soy sauce with spices - 20 - 30 minutes. In this case, only the top layer of potatoes should be salted;
Sometimes, between the fish and the layer of potatoes laid on top, another 2-3 layers are made of sliced \u200b\u200brings fresh tomato, slices of sweet salad pepper and layers of champignon;
Very often, instead of mayonnaise, sour cream, cream, as well as a mixture of mayonnaise, mustard and tomato sauce or ketchup;
Ordinary onions can be replaced with any other: Bulgarian red, leeks, shallots.
It is similar to its river namesake except for the shape of the body and predatory habits. It belongs to a different species, lives in deep salty waters and is armed not only with sharp strong teeth, but also with prickly strong fins.
At the same time, the sea bass has tasty and healthy meat with few bones, containing very little fat. The low calorie content makes this fish a suitable component of weight loss menus, and roasting in the oven preserves the valuable nutrients contained in it as much as possible.
Consider diet recipes cooking red sea bass in the oven, we will indicate its dietary benefits and list the ingredients that complement this fish.
Sea bass baked in the oven - recipes with photos
The sea bass caught by fishing vessels is delivered to store shelves mostly frozen - whole, carcass without head and in the form of fillets. The best choice is the carcass, since the head has no culinary use, and the fillet often contains too much water frozen into it. This increases the weight and degrades the quality of the pulp.In order for sea bass to remain dietary after baking in the oven, it is cooked with a minimum of additives or surrounded by only low-calorie ingredients. Let's look at two sample recipes that illustrate both approaches.
Recipe one - sea bass almost solo:
- sea bass carcass (400 g);
- not too big;
- two small ones;
- beam;
- salt and spices for fish;
- two tablespoons vegetable oil(optimally -).
Cooking:
- Defrost the perch carcass, clean and cut off the fins with culinary scissors, being careful not to get hurt by strong and very sharp radial bones - they are covered with a substance that causes severe irritation at the injection site. Free the abdomen from the insides and the black film lining the cavity from the inside. Rinse the cleaned fish and dry it with a paper towel.
- Mix vegetable oil with juice squeezed from half a lemon, as well as salt and spices. Lubricate the prepared carcass with this marinade on both sides.
- Peel and wash the onions, cut them into not too thin circles. Cut the remaining half of the lemon into half circles. Coarsely chop the washed parsley.
- On a baking sheet greased with vegetable oil, place a “pillow” of onion circles, on top of it - a sea bass carcass. Make obliquely shallow side cuts, put lemon semicircles into them. Stuff the belly with chopped parsley.
- You need to bake such a perch from 30 to 40 minutes at 180ºС.
The second recipe sea bass in red and green company:
- two sea bass (carcasses);
- six medium size;
- two ;
- two medium-sized bulbs;
- (white part);
- greens and parsley;
- salt (including sea);
- ground dry spices - black and allspice, and;
- vegetable oil (preferably olive oil).
Cooking:
- Clean thawed perches - free from scales, prickly fins, entrails and a black film that covers the abdomen from the inside. Wash and dry the carcasses, and then sprinkle them with a mixture of dry spices.
- Wash and clean vegetables. Cut the onion and leek into slices of medium thickness, pepper into cubes, tomatoes into slices. Chop greens.
- Place all the onion rings in the bottom of an ovenproof baking dish, then half of the vegetable slices. Place the seasoned perch on top and cover with the rest of the vegetables. Sprinkle with salt and pepper, drizzle with vegetable oil and cover with foil.
- Bake at 200ºC for 45 minutes.
If you cook sea bass according to these sample recipes, the calorie content of the finished dish will be 90-95 kilocalories in 100 grams.
Dietary use
Sea bass meat is rich in protein, biologically valuable macro- and microelements, omega fatty acids. At the same time, its energy equivalent is quite low - approximately 80 kilocalories in 100 grams. If you cook this product in a dietary way - including baking, and do not use too high-calorie supplements, the final dish, light and healthy, will adequately fit into the target menus of those who lose weight. What to bake sea bass with?
When answering this question, followers of slimness diets should take into account the energy component of additional ingredients. A hot company in the oven for this fish can be:
- Vegetables - in addition to those given in the sample recipe, these are low-calorie cabbage and, root and parsley, green beans, . In contrast, potatoes significantly raise the overall calorie content of the dish.
- Rice, white and brown. The latter option is preferable.
- Mushrooms - most often universal, having a neutral taste.
- - also included in batters, especially if the perch is fried before baking. Not suitable for diet menus
- Cheese durum varieties- it is rubbed and sprinkled with this shavings of sea bass shortly before readiness. As a result, the calorie content increases slightly.
- White wine, cognac - give the sea bass unusual flavors and additionally soften its meat
- Nuts and seeds - grated walnuts, as well.
How to cook delicious sea bass in the oven - video
In the video above, sea bass is cooked on a layer of onion rings laid on a baking sheet with parchment paper. In addition to onions, lemon, dry spices, salt and herbs are also involved in the preparation. When baking, a foil is placed on top, which is removed shortly before readiness.
The meat of a toothy, prickly, well-fed sea bass is a real pantry of easily digestible protein and biologically useful substances. By itself, it has a low calorie content. If baked with dietary ingredients, the resulting dish will be a valuable component in target diets for weight loss.
How do you bake sea bass in the oven? What seasonings do you use for this? Do you use this dish in diet menus? Share your culinary discoveries and practical experience with us in the comments!
Very tasty - sea bass baked in the oven. Try with vegetables, potatoes, lemon, herbs.
In cooking, the brightly colored perch fish is highly valued. Perch is baked in foil, boiled, fried, salted, marinated and even dried. But, nevertheless, hot-smoked berix is especially popular. And we invite you to try cooking holiday dish according to this photo recipe - sea bass baked in foil in the oven, with lemon and parsley.
- Berix sea bass - 2 fish with a total weight of 700 g;
- lemon - 1 pc.;
- fresh parsley - a few branches;
- vegetable oil - 2 tbsp. l.;
- butter - 50 g;
- ground black pepper;
- salt.
As a rule, perch goes on sale without a head. Therefore, it remains only to gut the fish and clean it from scales. Then wash and cut off the dorsal fins of each fish.
With a thin sharp knife, make shallow cuts at a distance of 2.5-3 centimeters from each other.
Pepper and salt the fish inside and out.
Wash the lemon thoroughly and cut into very thin circles (1.5-2 millimeters). Then cut each circle in half.
Wash parsley, dry. Put a sprig of parsley, a slice of lemon and a piece of butter in the belly of each perch.
Put the fish on food foil. And put each perch on its side, on a separate sheet of foil. Top the fish with vegetable oil.
Wrap the foil tightly in the form of envelopes. Preheat oven to 200°C. Sea bass is baked in the oven for approximately 25-30 minutes.
5-7 minutes before the end of the cooking process, carefully open the foil, trying not to burn yourself with steam. This must be done in order for the perch to acquire a pleasant golden color.
Then free the fish completely from the foil and transfer to a large dish.
Insert half rings of lemon into the cuts on the fish. And the rest of the dish can be decorated by showing imagination, for example, slices of tomatoes, herbs.
As a side dish, you can serve fried, boiled or baked potatoes.
Recipe 2: Sea Bass in the Oven (Step by Step Photos)
Delicious, fresh, fragrant, unusual sea bass baked in foil will take first place in your cookbook and you will delight your household with a delicious fish dinner every week!
- Sea bass 400 g
- Lemon ½ part
- Carrot 1 pc.
- Tomato 1 pc.
- Onion 1 pc.
- Garlic 1 head
- Dill, parsley, rosemary to taste
- Mixture of dried herbs to taste
- Salt to taste
- Olive oil to taste
Clean the fish carcasses, remove the fins, entrails, wash and dry the fish meat with a paper towel.
Put grated garlic in a plate, mix it with dried herbs, pour in olive oil, lemon juice, salt, mix everything again.
Transfer the prepared carcasses to a container, rub with the resulting mixture, let the fish marinate for half an hour.
Clear onion peel, cut the onion into rings.
Cut the carrot into circles, and then cut each circle in half.
Heat a frying pan with olive oil, send the onion rings to fry, then transfer them to a plate.
Pour more olive oil into the same pan, send the carrot slices to fry.
Now brown the fish product a little.
Take the foil, put dill stems, rosemary, parsley on it, put the perch on top, then lay the onion rings and carrot slices.
Decorate the dish with tomato rings, connect the edges of the foil, send the dish to bake in the oven for half an hour. That's all, soon the sea bass baked in foil is ready!
Recipe 3: red sea bass in the oven with lemon
Red sea bass is a tasty and healthy fish. It, like mackerel, has few seeds, it is moderately fatty and well suited for baking.
There are many recipes for sea bass in the oven, the simplest is baked bass in foil with lemon.
- 1 red sea bass;
- 1/3 teaspoon salt;
- A pinch of black pepper;
- 2 lemon circles.
Defrost the fish room temperature. Sea bass have very sharp fins, so cut them off before you clean them so you don't injure your hands. Then peel off the scales and rinse.
Rub with a mixture of salt and pepper. Insert the lemon halves into the slits and wrap the fish in foil.
Bake the sea bass in the oven at 200C for 30 minutes, then carefully unfold the foil and cook for another 5-7 minutes to brown the fish.
Baked sea bass goes well with a side dish of potatoes or vegetable salad.
Recipe 4: how to cook sea bass in the oven
Sea bass is a very tasty fish in all manifestations. Well, my simple recipe for baked perch in foil.
- sea bass - 2 pcs;
- salt - to taste;
- ground black pepper - to taste;
- lemon juice - to taste
The perch is usually sold without the head. Rinse and clean two sea bass carcasses from scales and inner black film, cut fins and tail with scissors.
On the carcasses on both sides with a sharp knife, make several transverse cuts (to the bone)
Rub perch with salt and pepper and drizzle lemon juice(you can just squeeze out of the lemon), trying to get into the cuts too. Lay carcasses on foil.
Seal the carcasses tightly with foil. You can leave the fish like that for a while to marinate, or you can not wait.
Put the "bag" of foil on a baking sheet and send it to the oven preheated to 180 degrees for 25-30 minutes. Here the sea bass is ready. Delicious, tender and healthy.
Recipe 5: potatoes in the oven with sea bass and mushrooms
Fish baked in the oven with potatoes, onions and mushrooms, with sour cream and spices.
- sea bass
- Potatoes - 7 pcs.
- Onion - 1 pc.
- Champignons - 8 pcs.
- Sour cream - 3 tbsp. spoons
- Salt - 1 teaspoon
- Soy sauce - 1 tbsp. a spoon
- Seasonings - 1.5 teaspoons (to taste)
- Sunflower oil - 1-1.5 tbsp. spoons
Peel potatoes, wash and cut into slices.
Peel the onion and cut into half rings. Combine onions with potatoes.
Add sour cream (2 tablespoons). Mix.
Salt and add soy sauce.
Add seasonings (1 teaspoon).
Cover the form with foil. Arrange potatoes with onions. Smooth out.
Cut mushrooms into slices.
Lay the mushrooms on top of the potatoes.
Clean the perch, remove the skin. Cut into serving pieces.
Arrange the fish pieces on top of the potatoes. Salt.
Sprinkle with seasoning and brush with the remaining sour cream.
Drizzle sunflower oil on top.
Cover with foil. Bake in the oven for 40 minutes at 180 degrees.
Bon Appetit!
Recipe 6: sea bass in sour cream in the oven (step by step)
Sea bass baked in sour cream can be cooked and festive table and serve it for family dinner. The difficulties of cooking fish in the oven are only that you will have to choose the right time so that the fish is ready, not overcooked. Thanks to sour cream sauce, sea bass is even more juicy and soft, so this dish can even be given to children.
If you have never cooked this wonderful fish, then a photo of cooking a perch baked in the oven will help you do this without much effort. The only thing you will have to take care of is to clean the fish well so that ready dish there were no small bones that could spoil the impression of the treat you prepared.
- Sea bass - 4-5 pieces
- Carrots - 1 pc.
- Sour cream - 200 gr
- Water - 2 glasses
- Green onion or onion - 1 pc.
- Lemon - optional
- Vegetable oil - 50 gr
- Salt and pepper - to taste
- Dill and parsley - 1 bunch
You can cook a delicious, hearty and healthy fish dinner within one hour. To make the sea bass in sour cream cook faster, remove the frozen fish from the freezer in advance - about two to three hours. Fresh fish can be cooked immediately.
sea bass - very tender fish, in which there are not very many bones, but very prickly fins. Therefore, in order for the perch cooked in the oven in sour cream to be also safe, cut off the fins with a sharp knife or special scissors. You should also very carefully remove all small bones.
We cut the washed and prepared fish into portioned pieces - 3-4 centimeters, if the fish is not large, it will be possible to cook it whole. To do this, carefully separate the fillet and transfer to a deep bowl.
It is best to mix salt and pepper and salt the fillet pieces with the resulting mixture.
Mix the fish well and, if desired, sprinkle with juice from half a lemon.
We cut the carrots into thin rings or straws, but you can also use the usual coarse grater.
Cut the onion into thin rings green onion cut into small pieces.
Lightly fry the onion and seaweed in a small amount of vegetable oil, this will give the perch baked in sour cream a delicate fried flavor.
Transfer the fried vegetables to a baking sheet in which the fish will be baked.
Sea bass fillet pieces are also lightly fried until tender. golden brown. If you want the sauce to be thicker, roll the fish in flour before frying.
Dilute a few tablespoons of sour cream with water to make a mixture similar to jelly. Don't forget to add salt and pepper.
Put the fried fish on top of the vegetables on a baking sheet and pour sour cream water.
Place the tray in the preheated oven and bake for about 30 minutes. Checking the readiness of the perch is very simple - the fish should become soft. We shift the fillet pieces in sour cream to a convenient plate.
Finely chop the dill and parsley and sprinkle on top. Sea bass braised in sour cream can be served on its own or as a great appetizer, so don't be discouraged if a few pieces of fish remain.
Recipe 7: Oven Sea Bass with Vegetables (with photo)
- Sea bass (medium, total weight 850 gr) - 2 pcs
- Onion (medium, about 600 gr) - 6 pcs
- Tomato (medium, about 800 gr) - 6 pcs
- Lemon - ½ piece
- Garlic - 3 tooth.
- Black pepper - ½ tsp
- Salt - 1 tsp
- Olive oil - 50 ml
- Saffron
I took two perches with a total weight of about 850 gr. Washed, cleaned from internal films. There is no point in cleaning the scales, they will dissolve during cooking. Part of the onion was cut into rings and laid on the bottom of the dishes (I have a glass, oblong shape, which I keep especially for baking fish). Put the fish on the bow.
Slicing the tomatoes...
And the second part of the onion into quarters.
Finely chopped garlic, put it in a cup along with salt and pepper, squeezed the juice from half a lemon and poured 50 ml of olive oil.
All this was thoroughly mixed.
Pour boiling water over the saffron and let it brew for 10 minutes.
He tightly overlaid the fish with quarters of onion and tomato slices up.
Drizzled with saffron infusion, and then with a mixture of garlic with lemon juice and oil.
I put the form in the oven preheated to 140-150 degrees for 1 hour and 20 minutes. Such a long time is needed for new flavors to open up and for all our ingredients to be enriched with the tastes of their neighbors. To do this, it is better not to open the oven during cooking. You can not worry, the fish will not dry out, and this is only good for onions and tomatoes.
This is how beauty turned out. Bon Appetit!
Recipe 8, step by step: whole sea bass in the oven
- Sea bass 3 pcs
- Lemon 1.5 pcs
- Olive oil 3 tbsp. l
- Salt to taste
- Ground black pepper to taste
Preheat oven to 180 gr. Wash and dry the fish, cleaned and without the head. Rub with salt and pepper inside and out. Place the fish in an ovenproof dish.
Cut the lemon into thin circles. Put some of the slices inside the fish, put some on top. Drizzle with olive oil.
Bake for 30 minutes. Bon Appetit!
Recipe 9: Sea Bass Baked in the Oven
Sea bass is a very popular fish in cooking in almost all countries of the world. This is not only tasty, but also a very healthy fish containing a lot of vitamins. Today is my birthday, my husband's birthday. We will celebrate in a narrow family circle, so I decided to cook something unusual. I will share with you cooking sea bass in the oven. Run for the fish, we're starting!
- 2 pcs.Sea bass
- 3 pcs.Tomato
- 2 pcs garlic cloves
- 2 pcs Bow
- 2 pinch spices: salt, allspice, ginger, nutmeg, coriander seeds.
- 1 st. false flour
- 1 piece Lemon
- 1 100 gr. st. white wine
I had sea bass, so in the evening I took it out of the freezer to defrost. Do not defrost fish outdoors. Put it on the top shelf of the refrigerator, the fish will defrost overnight ...
In the morning, the perches need to be cleaned and the fins trimmed, I immediately warn you that this will not be easy, but you really try. Cut off the head of the fish and wash the carcass thoroughly.
Now we need to crush sea salt (or any), a few black peppercorns, allspice, coriander hay, nutmeg and ginger. You can do this in mortars. We will need about a teaspoon of spice mixture.
Gently rub the carcasses with spices, put them in a deep container, add a couple of leaves of parsley, sprinkle everything with lemon juice and pour wine. Leave to marinate for 1 hour, then turn the fish over and leave for another 1 hour.
Let's get to the vegetables. cut the onion into rings and fry in olive oil until golden brown. Transfer to a separate bowl.
We will scald the tomatoes with boiling water, remove the skin from them, and cut them into very thin slices. Finely chop the dill and parsley.
Now we take the fish out of the marinade (do not pour out the marinade), dry it with a paper towel, bread in flour and fry on both sides in olive oil until golden brown. on a very strong fire. After that, we reduce the fire and fry the fish on both sides for about 5 minutes.
Divide the vegetables in half, grease the baking dish with olive oil, put half of the cooked tomatoes and sprinkle with herbs and grated garlic, then put half the fried onions and bay leaf from the marinade, put the carcasses on top.
Put the remaining onions, greens, tomatoes on the fish. Pour half a glass of marinade over the fish.
We bake the fish in a preheated oven at 240 degrees. Definitely every 5 - 7 minutes. water it with juice so that the top tomatoes and the fish itself do not dry out.
Sea bass is served in a hotel plate, put the vegetables on top and pour over the marinade that remains after baking.
Recipe 10: sea bass with vegetables and herbs
This fish is very tasty, you can cook it according to universal recipes, which are suitable for river perch, bream or crucian carp. A distinctive feature of the sea bass is its color - fresh fish has a reddish tint. The baked cooking option will undoubtedly be appreciated by you. Read the details below.
- Sea bass 1 pc (500 gr)
- Bulgarian pepper 1 pc
- Potato 2–3 pcs
- Onion 1 pc
- Carrot 1 pc
- Tomato 2 pcs
- Vinegar (grape) 2 tbsp. spoons
- Olives 10 pcs (for decoration)
- Vegetable oil 3 tbsp. spoons
- Greens 2 tbsp. spoons (parsley and basil)
- Salt to taste
- Pepper to taste
- dry ginger to taste
The perch should be chilled at the time of cooking. It is best to defrost at room temperature. Clean the fish from scales: to do this, take the tail with one hand and scrape it with a knife towards the head with the other. If you do this infrequently and the scales scatter, try doing the same in a plastic bag. Cut off the head and gut the insides. Rinse the cut fish in water, be sure to remove the black film inside so that there is no bitterness. Rub clean sea bass with salt, ground black pepper and herbs inside and out. Leave in this state for 30 minutes.
Wash and clean vegetables. Cut potatoes, carrots and sweet pepper into small cubes. Tomato - not too thin half rings or slices. Cut the onion into thinner rings. It needs to be pickled, for this put it in a bowl, pour vinegar and salt. In this state, set aside until the fish is salted. The fish is baked very quickly, while the vegetables can remain raw, so that this does not happen, they must first be baked. The easiest way to do this is in the microwave. To do this, turn it on at a power of 750-800 W and send potatoes, carrots and peppers to bake until fully cooked for 10-15 minutes.
Take a baking sheet or heat-resistant baking dish. Be sure to oil. First we spread the fish, then around the potatoes, carrots, onions (without excess liquid) and pepper. We sprinkle everything with herbs.
We spread the tomato on top of the dish so that it covers the entire space around the perch. Important: finishing touch you need to pour a small amount of olive oil on top of everything, so that the dish does not burn later. Pour 100 ml into a dish hot water and send it to the oven preheated to 220 degrees. Baking time varies from 45 minutes to 1 hour.
We decorate the finished dish with olives and sprigs of fresh herbs. You can serve in the same dish where the crucian was baked. Bon Appetit!
Not uncommon on store shelves. This fish can be steamed, baked, fried, boiled. You can cook red sea bass different ways there are many recipes.
Regardless of the chosen recipe and cooking method, the fish will turn out very tasty. Dishes from red sea bass can be safely served to any festive table.
In today's article, we'll take a look at the most successful recipes with which you can quickly prepare tasty dish to the holiday table.
Perch sea red recipes in the oven
You can buy red sea bass in frozen form. The carcass, as a rule, has already been cleaned, it remains only to defrost it and you can proceed to the main part, namely the preparation of the dish. Note that it is recommended to cook perch using a minimum of additives. You can cook fish in the oven in various ways, we will consider two recipes that are not difficult to prepare, but at the same time allow you to get a delicious dish.
Recipe one. Required Ingredients:
- lemon;
- salt and pepper;
- two bulbs;
- parsley;
- vegetable oil (olive oil is perfect);
- sea bass (0.6 kg.).
Cooking:
- The carcass is defrosted, after which the fins are cut off with scissors. You need to be careful with the fins, because they are very sharp and you can get hurt. The abdomen is thoroughly cleaned of the remnants of the viscera, you also need to remove the black film. The carcass is washed under cold running water and dried with a paper towel.
- Vegetable oil is mixed with a few tablespoons of lemon juice. After that, pepper, spices and salt are added to taste. The carcass is thoroughly lubricated on all sides with the resulting marinade.
- While the carcass is soaking, we clean the onions and cut them into rings. Now take half a lemon and cut it into semicircles. Next, chop the parsley.
- A baking sheet is smeared with vegetable oil, after which a “pillow” of onion is placed on it, on which we spread the carcass of red sea bass. A lemon is laid out on top of the carcass, the abdomen is filled with chopped parsley.
- Perch is baked at a temperature of 180 degrees, 25-30 minutes.
That's all, the dish is ready and it can be served at the table.
